Zucchini Pasta alla Nerano with Salsiccia

Prep time: 15 min | Cook time: 15 min | Servings: 2

Experience the velvet-smooth textures of the Amalfi Coast with a savory twist. This "reverse engineered" classic pairs a creamy, emulsified zucchini base with the rustic, fennel-forward punch of crumbled Italian salsiccia.

Ingredients

Main Component

• 250g (8.8 oz) Pappardelle or wide egg pasta

• 225g (8 oz) Italian salsiccia (sausage), casings removed

• 15ml (1 tbsp) Extra virgin olive oil

The Sauce

• 450g (1 lb) Zucchini, thinly sliced

• 2 cloves Garlic, smashed

• 60g (2 oz) Parmigiano Reggiano, finely grated

• 30g (1 oz) Pecorino Romano, finely grated

• 5g (1/4 cup) Fresh basil leaves

• 60ml (1/4 cup) Pasta water (reserved)

Garnish

• Freshly cracked black pepper

• Extra drizzle of olive oil

Instructions

1. Boil a large pot of salted water for the pasta.

2. Heat 15ml (1 tbsp) oil in a large skillet over medium-high heat.

3. Brown 225g (8 oz) crumbled salsiccia until crispy; remove and set aside.

4. In the same pan, sauté 450g (1 lb) zucchini and garlic until very soft.

5. Blend the softened zucchini and 5g (1/4 cup) basil until completely smooth.

6. Cook 250g (8.8 oz) pasta until 2 minutes before al dente.

7. Return zucchini cream to the skillet over low heat.

8. Transfer pasta directly into the sauce with 60ml (1/4 cup) pasta water.

9. Stir in 60g (2 oz) Parmigiano and 30g (1 oz) Pecorino until creamy.

10. Fold the cooked salsiccia back into the pasta and serve immediately.